Sunday, October 10, 2010

Cinnamon Raisin Swirl Bread

I used to be intimidated by bread making as usually I can’t seems to get it right but now I just love making bread. I guess practice makes perfect. I had a great time making this bread especially the anticipation on how the swirl will look like. I’m thrilled with the way it turned out. The swirl were beautiful, the crust had a lovely, deep golden color as a result of the egg wash, and the inside was rich and soft. We enjoyed this bread for our breakfast.

1. Dissolve the yeast with 1/4 cup of lukewarm milk and 1 Tbsp of sugar and let it stand for 10 minutes. Combined the rest of milk.
2. In a mixing bowl, combined 3 3/4 cups flour, salt and the rest of the sugar. With the paddle attachment, turn on the mixer to medium speed.
3. Pour in yeast mixture slowly to the flour, add in the butter. Continue to knead until smooth and elastic. At this stage if the dough is too sticky you might need to add in the rest of the flour. Continue to knead until smooth. This will takes about 7 minutes. Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel. Let it rise in a warm place until doubled in size.
4. Mix together the sugar and cinnamon powder in a small bowl.
5. Punch down the dough; roll them out on a floured work surface to about 16” x 8”. Brush the surface lightly with some water and sprinkle them with the cinnamon sugar mixture. Top it with the raisins.
6. Roll the dough up from the short end and pinch the seams shut. You should have a 9” inch long roll.
7. Place in a well greased loaf pan, cover with plastic wrap and let it rise for an hour. Brush the top with some beaten egg.
8. Baked in a pre-heated 375 degree oven for 40 minutes or until rapping the bottom of the loaf produces a hollow sound. Remove from oven and let it cool on a wire rack before slicing into it.

Yea, I LOVE, LOVE bread making! Cinnabons and cinnamon-swirl loaf are some of my all-time faves ... after my stay in America.

Gert, just a thought. Maybe you should haul some Pullman loaf pans back to the States with you the next time you come back to MY for a visit? The pans are cheaper over here, and qualities aren't too bad. I got mine at Bake With Yen in Tmn. Megah. Those sold online in the States, though in top qualities, BUT very costly. Just my two cents.

Beats off the shelf loaf in the grocer anytime right? But I remembered back in States, the weather was much more dry, so the bread will harden faster. Is it the case for you too? But Cinnamon bread is so versatile! You can make french toast, custard bread or simply just toast it up the next day, yum! I read Pei-lin's comment about getting the pullman loaf pan in Bake With Yen. You know I have been using that from Bake with Yen too for the past 3 years but the quality is not as good, and sometimes will affect the out come of the bread. This time my trip back to California in Dec, I am marching straight in to William Sonoma to buy a pullman loaf from them! Quality is everything. Or do you have other recommendation Gert?:)

Pei-lin, we actually can get great cinnamon swirl loft here but I just want to try man hand in making it. Ya, actually the Pullman loaf pan is already in my to buy list. The last time I went to bake with yen I can't find any there.

Mary, thank you.

Shirley, thank you. I was intimidated by it too for many years but now I am liking it :)

Watie, sure and thank you for your kind words :)

Jess, thank you.

Allie, do try making bread and once you get it right you will love baking it :)

Lesley, yes we had this for breakfast for a few days. They were good when toasted.

Bee Bee, oh yes. With the weather getting cooler everything dries up and harden fast. I normally keep the bread in an airtight container or in the fridge and then toast it before eating it. Thanks for the tips on the pullman loaf. I will check William Sonoma website for the pan. So for now I just bake it in the normal loaf pan.

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
I don’t consider myself an expert but all the recipes here are tried and tested by me, unless noted otherwise.
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